Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.50 lb | Briess - Brewers Malt 2-Row |
$ 0.65 / lb $ 5.53 |
37 | 1.8 | 36.2% |
0.75 lb | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 3.2% | |
0.25 lb | Briess - Caramel Malt - 40L |
$ 1.39 / lb $ 0.35 |
35.4 | 40 | 1.1% |
0.25 lb | Briess - Carapils Malt | 34.5 | 1.5 | 1.1% | |
0.50 lb | Briess - Special Roast | 33 | 40 | 2.1% | |
1 lb | Briess - Wheat Malt, White |
$ 1.29 / lb $ 1.29 |
39.1 | 2.5 | 4.3% |
0.75 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 3.2% | |
3.25 lb | Rhubarb - (late boil kettle addition) | 0.4 | 0 | 13.8% | |
0.25 lb | Cane Sugar - (late boil kettle addition) | 46 | 0 | 1.1% | |
3.75 lb | Rhubarb - (late fermenter addition) | 0.4 | 0 | 16% | |
0.25 lb | Cane Sugar - (late fermenter addition) | 46 | 0 | 1.1% | |
3.75 lb | Rhubarb - (late fermenter addition) | 0.4 | 0 | 16% | |
0.25 lb | Cane Sugar | 46 | 0 | 1.1% | |
23.50 lbs / $ 7.16 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.30 oz | Perle | Pellet | 8.6 | Boil | 60 min | 30.8 | 100% | |
1.30 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4.20 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.30 g | Salt | Water Agt | Mash | 1 hr. | |
1.50 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
2.07 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
0.50 tsp | Wyeast Yeast Nutrient | Water Agt | Boil | 10 min. |
CellarScience - Cali | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 9.72 psi Temp: 35 °F CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
60 | 5 | 10 | 95 | 55 | 0 |
R.O. PH = 6.04 from basement system. Mash PH = 5.21 with 2ml lactic acid. Sparge PH = 5.42 after .5ml lactic acid. “Note” Reduce Lactic acid next batch to achieve 5.3 - 5.4 PH mash. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Strike to mash | Strike | 158 °F | 154 °F | 60 min | |
Mash to sparge | Sparge | 154 °F | 170 °F | 10 min | |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.52 | 14.1 |
Mash volume with grains | 4.42 | 17.7 |
Grain absorption losses | -1.41 | -5.6 |
Remaining sparge water volume (equipment estimates 6.46 g | 25.8 qt) | 6.83 | 27.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.02 | 0.1 |
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) | 8.71 | 34.8 |
Volume increase from sugar/extract (late additions) | 0.46 | 1.9 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
Post boil Volume | 7.25 | 29 |
Going into fermentor | 7.25 | 29 |
Total: | 10.35 | 41.4 |
Equipment Profile Used: | System Default |